Dumbo NYC

Hey all, it’s a foodie lover’s favorite time of year. Thanksgiving!! However, as many of you can probably relate to this, we don’t have enough room let alone a dining table, to host the holidays at our house. So we’re traveling to my sister’s house in New Jersey for a pot-luck sort of holiday. We’re all working women (and men) and the idea is that it’s much more manageable to make one fantastic dish instead of being responsible for the whole meal.

We got designated soup and we immediately decided on butternut squash. We found this incredible recipe on Epicurious that called for brandy and sour cream (hello, delish!). We followed the recipe but for a few exceptions – we used half the called for chicken stock because the consistency was just right without adding all of it. Also we didn’t use a strainer for the soup because once it was blended it was gorgeous and smooth all on it’s very own.

I can’t wait to serve this soup today – we’re feeding ten and I have no doubt that it will be a hit. So here’s to you, my readers, I hope you’re all going to be enjoying your families and eating a delicious and comforting Thanksgiving meal. I’ll see you guys at the table. Yours, BB.

For the complete recipe click here:
epicurious.com/recipes/food/views/Calvados-Laced-Squash-Soup-with-Cinnamon-and-Bay-Leaves-107250

I love that we’re getting all sorts of squashes and cruciferous with the recent CSA’s, but I have to say I’m running out of ideas on how to use them all up. So as the gourds sat on my counter, looking too pretty to eat, I decided to consult my fellow food bloggers to see who had any good ideas. Low and behold there are LOTS of squash recipes going ’round the ether so it wasn’t long before I stumbled upon a recipe for pumpkin risotto with fried sage. Delicious, right? But I didn’t have fresh sage in the house, or pumpkin for that matter, so I thought I would just modify the idea.

I split the acorn squash in half, and after cleaning out all the seeds I drizzled olive oil, salt and pepper and put a little square of butter in it’s belly for good measure before popping into a preheated oven at 400°. While that cooked I got a basic risotto going, using a good bouillon instead of stock, a splash of red wine (we were out of white – so it did the trick) some shallots and garlic all sauteed to golden brown.

30-35 minutes later the squash was done, and it was scooped and folded into the cooked risotto. Right before serving I tossed in a handful of fresh arugula to wilt and not cook, and grated in some fresh Parmesan. The green in the veg added the perfect pop of color and a much needed peppery flavor. The rice was cheesy and savory, an ideal counterpoint to the naturally sweet and buttery squash. Dinner was SO filling and really tasty that I’d make it again in a heartbeat. However, if I don’t do something with all that broccoli I just got it’s going to be taking over the apartment. Anyone have any bright ideas?

P.S. in case you did want to try your hand at the Pumpkin Sage risotto, get the full recipe here: verysmallanna.com/2009/01/i-love-risotto/

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Poor Bryan got all four, count ‘em four, wisdom teeth pulled on Monday. I stayed home with him to make sure he was okay, and planned a day full of slurpable meals. Vanilla milkshake for his first foray into food after the surgery. Banana, yogurt and frozen fruit smoothie for lunch. Homemade, healthy, and hearty pureed vegetable soup for dinner. The three H’s!

I followed a recipe in a Williams Sonoma cookbook for soups, and riffed off of it a bit. Here’s the loose version – and know you can add ANY vegetable to this soup. Use what you have at home. Use what’s on it’s way out. Use what you love best, and use as much of it as you want! This is just a guideline, and as in all homemade rustic soups, a base for you to have fun and experiment with.

Chop 3 leeks, small onions, or shallots (which ever you prefer) and sautee in olive oil. Once softened add 3 chopped zucchini, 3 peeled and chopped waxy potatoes, 3 peeled and chopped carrots. Cook until soft and add 6 cups chicken or veggie stock and 1 tablespoon tomato paste. Simmer for 30-35 minutes and add 1 drained and rinsed can of chick peas. Season with salt and pepper to taste. Blend with a hand mixer or in batches in a blender. Before serving add chopped fresh parsley, and the zest and juice from 1 lemon. Also a healthy grating of fresh parmesan can’t hurt.

Like I said, there are infinite ways to play around. Use a can of stewed tomatoes, chopped spinach, or shredded cabbage. Have a can of cannelini beans lying around? Dump that in. Add rice or pasta! Go crazy, and please, report back. I’d LOVE to get some new ideas and see what you guys are up to.

Until next week, B.B.

Having some friends over for a little TV watching mid week? Want to make a yummy snack without spending too much time or money? Forget spending over 5 buckaroos at the bodega for store bought hummus. I’ll show you how easy it really is.

Lemons? Check. Can of chick peas? Check. Garlic? Check. Tahini? Well, I did have to make a run to the store for that, but honestly tahini never seems to go bad. So I’d say that was a good investment. Plus, it’ll give me an excuse to finally try my friend Barbara’s insanely delicious and hearty tahini cookie recipe.

Drain a 16 oz. can of chickpeas but keep 1/4 cup of the liquid from the can and set aside. In a blender (if you don’t have a Cuisinart you can use a regular blender) combine chickpeas, 2 cloves crushed garlic, 1.5 tbsp tahini, juice from 1 lemon, 2 tablespoons olive oil and a pinch of good salt. Add the liquid you’ve saved from the can and blend until smooth. Or a little chunky, depending on how you like it.

We drizzled some olive oil, paprika, salt and pepper on some sliced up pitas and baked in the oven to crisp up. Accompanied with the hummus and some good olives this is a major hit.

The above recipe makes more hummus than you can eat, so be sure to bring some to work the next day for a little baby carrot dipping action. Oh, and some gum too – I can guarantee garlic breath with this one. Enjoy!
-BB

On the same day we picked up our CSA I saw that Saveur had Twittered a link to a what seemed like quite a delish broccoli recipe. Coincidence? I think not… Kitchenist, a fellow food blogger, was featuring a beautiful broccoli pesto puree, which gave me a pretty major ‘Aha’ moment. Now, I’ve made pesto with basil (the original) and I’ve made it with Spinach – I’ve even substituted pine nuts with chick peas, but I have never, ever entertained the thought of making pesto with broccoli. In a flash I forwarded the link to Bryan and asked him to pick up some feta on the way home, for this will be dinner tonight!

He got home before I did, and as he likes to do, he already started cooking. “No feta,” he said. “It’s extra saltiness you don’t need, we have plenty of Parmesan to do the trick.” So he followed the recipe all except for the feta. 1/4 cup each olive oil and parmesan, 1/4 teaspoon chili flakes, 1 garlic clove, 1/2 cup pine nuts (or chick peas), juice of one lemon and a pinch of good salt. Boil or steam one head of broccoli cut into florets for 3-4 minutes, immerse in cold water to stop cooking, and when cooled blend all the ingredients.

We cooked some Israeli couscous (our personal fave) in stock, sauteed up a handful of cremini mushrooms and chopped cauliflower (from the CSA) in garlic, olive oil, and chopped fennel. Added a touch of chopped fresh cilantro to the couscous and we were ready to go. Onto the plate went the couscous and veggie saute and on top we ladled very healthy portions of the broccoli pesto.

Now, let me tell you how freaking good this pesto is. It’s cheesy, and creamy with just the right amount of kick, layered on top of that distinct but subtle broccoli flavor. And with the cauliflower and fennel there was really great texture. A whole world of possibilities opened up! How delicious would this be over whole wheat pasta? On bruschetta? Or how about a cauliflower pesto instead?

For the full recipe click here: kitchenist.com/cooking/snacks-etc/broccoli-pesto-puree/1363.

And please, let me know how it turns out!!
Signing off, BB.

Our first night home after a week in Florida with the fam and we had no food in the house. Nada. Not only that but we came home to an oven on the fritz, and next TUESDAY is the first day they can come and repair it! Basically, we’ll be out of an oven for a week, so it’s going to be saute city in my house for a while.

But for tonight, we had CSA veggies and whatever was in the freezer to work with. Out came a bag of ravioli, and onto the cutting board went the fresh goods. We sliced up the beets really thin and added it to a sauce pan with olive oil and crushed garlic, salt and pepper. A splash of red wine was added and it cooked down for about 10 minutes. Next, we added a few chopped fresh Roma tomatoes and sliced carrots, the juice and zest from half a lemon, red chili flakes and a bit of chopped rosemary. It cooked for another 10 minutes and then we pureed it, adding a little pasta water to thin out.

While the raviolis were cooking I chopped up a simple salad of the Boston lettuce, carrots, and heirloom tomatoes. The dressing was a combo of olive oil, fresh chopped thyme, lemon juice, a little Dijon mustard, salt and pepper.

The raviolis were done and we topped them with fresh grated Parmesan and some thinly sliced white carrots. The sauce was sweet and complex with just the right hit of acidity, and the crunch and sweetness of the carrots on top went great with the creaminess of the raviolis.

Now, I have a bone to pick with you guys. As we were leaving the CSA I saw nothing but cabbage in the swap box. People, really? Do you even know how easy it is to cook with cabbage? Cole slaw… braised with apples and onions… I could go on and on! But today I followed a new recipe and made a bright and flavorful soup for lunches this week. Check out my blog mangiavita.com for the full report. Until next week, Brooklyn’s Belly signs out…

It’s one thing to be trapped in the office all day, it’s another thing entirely to read a tweet from Hide @DumboNYC that the Rickshaw Dumpling Truck will be visiting Dumbo and I’ll be in Midtown, seemingly miles away from my favorite snack. So I picked up the phone and called Bryan who was stationed at home, You have GOT to go check out these dumplings today. PLEASE? And call me immediately, I want a full report.

An hour or so later I got that phone call. Turns out my dearest, darling husband had to wait in line for quite a while just to get to the goods. He even overheard a guy complaining loudly about the cost ($6 for 6 dumplings), and got in line anyway. I guess dumplings are a universal weak spot!

Bryan picked up an order of the Peking Duck dumplings and the edamame filled Vegan ones as well. This is how you know you are loved, by the way: He waited until I got home to eat them. He cooked up some Brown Rice Medley from Trader Joe’s (we really love this for it’s chunky texture and nutty, sweet flavor), a big green salad from the bits and bobs left from last weeks Dumbo/Vinegar Hill CSA, and pan fried up all those luscious, gorgeous dumplings.

The dumplings were great – not at all greasy and they kept their shape beautifully. The Peking Duck dumpling was savory and chewy, a perfect bite; but the Vegan was my favorite. The wrapper was whole wheat and not at all dry, while the inside was just like a chunky edamame puree. Kind of a genius idea, don’t you think? Next time I must try the pork dumpling, because honestly, the original is always the best.

P.S. Turns out the Rickshaw Dumpling truck is in Dumbo every Monday…so get while the gettin’s good!

You know, it’s kind of ironic that I decided to call this column Brooklyn’s Belly since that’s what I’ve acquired in the past few months. It’s most certainly not helped by the fact that A) I’m over 30, B) I work late and have most dinners after 9 p.m., and C) well, I blog about food. That’ll do it every time. So I’ve been trying to hit the gym more, which hasn’t quite been working out (no pun intended), and I’m wondering if thinking about going to the gym has the same effect. Turns out it doesn’t.

So, in light of my recent awareness of my belly, I’ve been trying to eat lighter. More salads for lunch. Check! Twice as much water. Check! No bread from the breadbasket. Um…. No more desert. Yeah, well… Can I start today? Because last night Bryan made the most delicious sweet treat out of our (finally) ripe pears from the Dumbo/Vinegar Hill CSA two weeks ago.

He combined sliced pears, cinnamon, brown sugar, and star anise in a saucepan and heated it until the pears cooked through. Once done he spooned the deliciousness over a few scoops of grapefruit and campari sorbet – Blue Moon makes this incredible flavor, it’s equal parts tangy, sweet and bright, and you can get it at Foragers. The dessert was refreshing and really satisfying without being too sweet. The only changes I would make would be to peel the skin off the pears (it just gets in the way) and maybe omit the star anise. It sure looks pretty, but it didn’t add any noticeable flavor.

Now, if I can only make that 7:30 gym class in the morning I’ll be off to a good start.

Am I the only one who thinks they should rename Labor Day to Leisure Day? I mean really, what is this weekend about if not soaking in the last rays of summer, relaxing with friends, or laying at the beach? Believe me, I’m pretty sure no one is working – that is if they can help it.

So, in honor of Leisure Day Bryan and I made sure we had no plans, no obligations, no one calling our names this weekend. We spend Sunday morning at the dog run with Carmella and a couple of iced-coffees, and with no other agenda but to feed ourselves we headed over to Siggy’s in Brooklyn Heights for some brunch. One of the best things about a holiday weekend spend in New York is that everyone else leaves. We arrived there, and within minutes we got a table outside – something that would have taken at least 20 minutes on any given Sunday.

Starving we both immediately ordered smoothies. I got the Berry Buzz which arrived a gorgeous deep red, thick, creamy, and a perfect balance of sweet and tart. Bryan made his own smoothie of dates, strawberries, bananas, and almond milk. I tasted his and it was milky and mild, with a really nice honey taste from the dates. Knowing the smoothies would be filling I decided to order light, two eggs over medium which came with toast, salad and potatoes. Bryan however, did not have the same thought, and ordered the breakfast burrito, which turned out to be as big as his head. It, however, proved to be the winning dish. It was savory and fresh – the avocado and tomatoes were bursting with flavor. After I inhaled my breakfast, I reached over and helped him with his.

Looking to work off some of our meal we headed over to the Brooklyn Flea for a look around. We spotted a new stand called Goober Peas, which we learned are boiled peanuts. Something of a favorite snack food to Southerners I couldn’t help but reach in to try one. I grabbed a peanut and followed the (very cute) instructions on the board. Crack and slurp, eat the peanut, discard the shell. It was, well, an experience. As someone who loves fresh crab, I can see why people love these things. They’re fun to eat – it gives you something to do other than just stuffing your face.

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For me, I just couldn’t get into the texture – something about a boiled, soft, peanut just isn’t what I look for in a snack food. I wanted to like them, I really did. But I’m going to stick to the good old crunchy kind – I guess it’s just what I’m used to. However, if you’re a transplanted southerner, or just looking to try something new, be sure you check them out.

Brooklyn’s Belly, a new column about the adventures of a foodie in Dumbo Brooklyn is written by the writer of Mangia Vita, Nicole. Her prior column was posted last week.

Is it possible to be jet lagged over a trip that only has a three hour time difference? We got back from a trip to Portland, Oregon on Monday and I swear it’s like we returned from Australia. Just. Cannot. Get. It. Together. So, what is one to do when all creativity has gone out the window? When your only desire is to be fed, and then go promptly to bed? My advice? Stick to what you know… and for me, that’s always pasta.

Somehow we had managed a food shopping trip to Fairway late on Monday afternoon – it took us about twice as long as it normally does but I’m grateful because we got to stock up on stuff we were in sore need of. I took a package of handmade spinach fettucini out of the fridge and set it on the counter next to a head of garlic, and the basil and tomatoes from Tuesday’s CSA and promptly got to work.

In a medium sauce pan I drizzled in good olive oil and 3 chopped cloves of garlic. I like a lot of garlic, so use at your discretion. I turned the burner on and once it heated up nicely I tossed in a helping of red pepper flakes. It’s best to do this when the oilve oil is hot because it releases all the natural oils from the flakes. Once all the tomatoes were roughly chopped (trimming off any yucky parts) and the garlic was sauteed I added them to the pot. In minutes tomatoes started to cook down. You’ll notice a lot of water being released when you make fresh sauce this way, you can drain it off as you go but I prefer to let it cook down itself so I don’t loose any of that yummy tomato juice. Just keep the lid off as it boils and it’ll take care of itself.

As this cooked I added a pinch of sugar (to cut the natural acidity in the tomatoes), a grind of the pepper shaker, some garlic powder and a little dried oregano. That’s it. I then started the pasta in a seperate pot, and because it was fresh it only took minutes to cook to al dente. My sauce was close to done so I turned the heat off and gave it a few pulses with my hand blender. I really don’t like a chunky sauce because it doesn’t distribute evenly over the pasta, so I found this to be a really easy solution.

The pasta was done by this time so I drained it in a colander, tossed it with my sauce, added some fresh chopped basil and a healthy grating of parmesan and asiago cheese we;ve had leftover, and viola! Dinner is served. Now… what to do with these gorgeous (but strange) chinese long beans??